The River Cottage Curing & Smoking Handbook
Steven Lamb is a linchpin of the whole River Cottage operation and has been for a decade. He teaches on several courses at the Cookery School but specialises in curing and smoking meat. He regularly teaches at other UK and International cookery schools, and also uses his experience to consult on food projects for individuals and large organisations. The only thing better than a ripe Brie, barely containing its creamy paste within the thin, white-bloomed shell, is a ripe Brie that has been baked and adorned with crushed hazelnuts, shavings of truffle and sprigs of thyme. All the textures and tastes meet and create a rich alchemy that gives you a feeling of utter wellbeing. You could also try topping the Brie with sweet caramelised onions or sharp fruits such as red berries or cranberries. I prefer to keep the cheese in the round wooden box it came in for baking.
To enjoy a taste of River Cottage at home you can choose from the collection of River Cottage cookbooks and handbooks In this book, Hugh ramps up the veg content, delivering more new recipes bursting with vigour, freshness and flavour. This book is a solution for those suffering from a guilty conscience about those ingredients untouched in the fridge: the bendy carrots, the wilting salad, the foil-wrapped roast chicken. Eating more healthily isn't about denial. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life. Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains.
A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for.
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